Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

zucchini noodle pasta Zucchini noodle “pasta” may be light on the carbs but certainly not light on taste, add in some garlicky roasted tomatoes, fresh basil and dreamy burrata cheese and it’s a flavor explosion!

zucchini pasta ingredients Fresh zucchini ribbons shaped like wide pappardelle pasta get tossed into hot roasted tomatoes with all that precious juice, no need to cook or soften the zucchini beforehand because it wilts down to the perfect al’dente bite from the warm tomatoes.

It’s a fun summer meal, easy to make plus it’s fresh and light.

zucchini noodle pasta Can we just talk about Burrata cheese for a minute, if you’re not familiar with it, it’s an Italian cheese, a beautiful knotted ball of fresh mozzarella on the outside with a surprise on the inside when you tear it open. Inside you’ll find it stuffed with milky, creamy mozzarella curds, it’s so dreamy and everything you use it for will surely elevate your dish.

Tomatoes, burrata and pasta of any kind are a match made in heaven.

zucchini noodle pasta

Gently rip it open and let all that creaminess mingle with the fresh basil and ribbons of zucchini, you might be making it all summer long.

Follow along with me on Instagram where you can see what I’m cooking up daily.

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata
 
I usually roast a whole quarter sheet pan of tomatoes, two or three pints, if you have extra that's fine.
Author:
Ingredients
  • 3 or 4 medium zucchini
  • 3 pints of cherry tomatoes
  • 3 cloves garlic, shaved thin
  • 3 - 2 oz. balls of burrata cheese or 6 oz.
  • a large handful of fresh basil, chopped
  • ⅓ cup or so of EVOO
  • grated parmesan
  • salt and pepper
Instructions
  1. Preheat oven to 400F.
  2. Line a quarter sheet pan with foil, add the oil, tomatoes, shaved garlic, half of the basil, salt and pepper.
  3. Roast tomatoes until they burst open and juices mingle with the oil and garlic.
  4. While tomatoes are roasting, trim the top and bottom off of the zucchini and with a vegetable peeler make your ribbons, when you get to the seeds turn the zucchini, keep turning and peeling until you go all around the zucchini leaving the seeded center in tact. ( save it for an omelette).
  5. Place your raw zucchini ribbons right into your serving bowl and when the tomatoes are finished roasting pour them right over, juice and all and gently toss.
  6. Take your burrata and tear it open all over the top so all the flavors can mingle together.
  7. Garnish with the remaining chopped basil and freshly grated parmesan cheese.
  8. Eat immediately

 

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Summer Party Fruit Ideas

melon mozzarella skewers Fruit is always welcome at any occasion especially in the summer when it’s nice and ripe and in abundance. Summertime is the time for parties and picnics, get-togethers, cookouts and fun in the sun.

These simple fruit ideas would be welcome at any party or gathering, not only are they a healthy option, they’re refreshing, crowd pleasing and eye-appealing.

These cantaloupe with fresh mozzarella skewers can be made with or without prosciutto, although I do love the contrast of the sweet with the salty.

melon mozzarella skewers All you have to do is find yourself a nice ripe cantaloupe and scoop it into melon balls, purchase some mini bocconcini which are fresh mozzarella balls and thinly sliced prosciutto, if you so desire.

melon mozzarella skewers Skewer them together adding a whole basil leaf between, then sprinkle with fresh mint.

I like to lightly drizzle a dressing of one part white balsamic vinegar to three parts olive oil with a touch of honey for sweetness whisked together.

melon mozzarella skewers Just place them on a pretty platter and watch them disappear, you can’t imagine how good they are!

watermelon pizza Another fun idea with fruit is to make a watermelon “pizza”.  Cut a large piece of watermelon, which will be the base of your “pizza”. Place it on a pizza wheel for fun and decorate it with different fruits and berries, again I did the sweet and salty combo by adding some crumbled feta cheese.

Top it off with fresh mint and sliced strawberries then cut it into triangles with an actual pizza cutter.

watermelon pizza A fun side dish to anything you might be grilling.

cubed watermelon Another thing I like to do is to cut a watermelon into cubes, all you have to do is Google it if you’re not quite sure how to cut it into perfect little squares, but once you get the knack it’s really very easy.

watermelon salad Then you can make this delicious salad of arugula and blackberries tossed with feta and watermelon cubes, the flavor combination is so amazing and it looks gorgeous on a platter with all the pretty colors.

A light drizzle of the dressing above works really well with this lovely salad.

watermelon skewer Here’s another version of the watermelon salad turned into individual skewers, perhaps served as a special starter to your meal.

Skewer one cube of watermelon with one cube of feta then top it off with a fresh blackberry and a nice drizzle of balsamic glaze, I promise you will WOW your guests and the best thing is, there’s no cooking required!

watermelon skewer

You can follow Proud Italian Cook on Instagram, come see what I’m cooking up during the week.

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Sesame Crusted Salmon Nicoise Salad

sesame crusted nicoise salad The weather is warming up and this is one of my favorite meals to make for lunch or dinner, a sesame crusted salmon Nicoise salad. It’s chock full of everything good with a little twist on the classic.

sesame crusted salmon Instead of using tuna as in the classic French version I replaced it with sesame crusted salmon. The crunchy sesame seeds pair perfectly with the rich, buttery flavor of the salmon, a nice contrast in taste and texture.

I like to mix together the black sesame seeds with the toasted ones, it gives such a nice crunch factor.

sesame crusted salmon salad

When composing a salad like this you’ll have to prep a few things ahead of time, blanch your asparagus, hard boil some eggs and roast up some tiny potatoes, everything else is a piece of cake and a matter of arranging it all onto a nice big platter.

The more colors the better, I like using rainbow colored cherry tomatoes, peppers and fingerling potatoes and the pretty pink color of the salmon will just set the whole dish off.

This meal is simple for weeknights and elegant enough for entertaining, its fun to eat and fun to make, you need this salad in your life!

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Sesame Crusted Salmon Nicoise Salad
 
Author:
Ingredients
  • 1 or 2, 6 oz. portions of salmon
  • 1 heaping tablespoon each of black sesame seeds and toasted sesame seeds per portion, if using 2 portions you'll need 2 tablespoons each.
  • 1 bunch asparagus, cooked then tossed in a little lemon olive oil
  • 2 hard boiled eggs
  • red onion
  • nicoise or kalamata olives, pitted
  • colored fingerling potatoes or small red
  • sliced Persian cucumbers (they're small)
  • colored baby peppers, thinly sliced
  • 1 avocado, sliced
  • rainbow colored cherry tomatoes
  • sweet cherry peppers
  • a few Calabrian chili peppers for heat
  • arugula to line the platter
  • USE AS MUCH OR AS LITTLE AS YOU WANT WITH ABOVE INGREDIENTS
Instructions
  1. To prepare the salmon, preheat oven to 450F then line a small sheet pan with foil, drizzled with olive oil on the bottom.
  2. Mix the two different sesame seeds together and place into a flat dish.
  3. Salt and pepper your salmon portions and then press the tops only of the salmon into the seeds, they will stick very easily onto the salmon.
  4. Place salmon seed side up onto the prepared pan, then drizzle olive oil on each portion.
  5. Bake salmon for twelve minutes, then take it out of the oven and let it rest.
  6. Prepare the asparagus by blanching for two to three minutes in boiling water, remove with tongs then place into an ice bath to stop the cooking.
  7. Gently toss the asparagus in a store bought lemon olive oil, or a homemade version.
  8. Prepare the potatoes by roasting in a 400F oven tossed in olive oil with salt and pepper until tender and golden brown.
  9. Have your hard boiled eggs cooked and ready to go.
  10. Layer arugula on the bottom of a platter, place the salmon in the center, breaking it apart slightly.
  11. Arrange all the other ingredients in groups all around the platter making sure you salt the tomatoes and give them a little drizzle of olive oil as well.
  12. ENJOY!

 

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